★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Ten thousand square feet of restaurant and bar is usually about fifteen hundred square feet of non-dining air in three separate volumes, which makes this a question about air handling rather than about area
★ ★ ★ ★ ★
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★ One machine per separate volume, or one machine into shared non-dining air
SOSA VaayuThree volumes: 125m³, 73m³ and 214m³View ₹11,999
SOSA VaayuAangan only if the air handling excludes diningView ₹11,999
SOSA VaayuThe bar top is never a scenting positionView ₹11,999
✓ Waterless cold-air nebulisation with wall and HVAC mounting, which is what lets a main foyer and a banquet foyer be scented separately without either reaching a dining room ✓ 1h/4h/8h/24h timers and a key-lock per machine, so a late bar approach and an early banquet arrival can hold different schedules and different numbers ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
What are the three volumes in cubic metres? A 450 sq ft main foyer at 3m is about 125 cubic metres. A 260 sq ft bar approach and lift lobby is about 73. A 640 sq ft banquet foyer under a 3.6m soffit is about 214. Two washroom lobbies and their washrooms add roughly 35. Total about 447 cubic metres - less than half of what a single Vaayu is rated for, and still three machines, because coverage is not the constraint. Air paths are.
So which plan, and what does it cost? Without shared air handling: one Vaayu at ₹11,999 in the main foyer, another in the banquet foyer, a Sukoon at ₹1,899 for the 73m³ bar approach, and ₹749 reeds in the washrooms. About ₹28,395 for the building. With one air handling system serving the non-dining zones and no dining room: one SOSA Aangan at ₹25,999 dosed into that system instead, which reaches all three arrivals from one source and is the tidier installation. If that same system also feeds a dining room, it is ruled out and you are back to buying per volume.
See the SOSA Vaayu Book a scenting plan
Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.
At this size the arithmetic stops being about how much and starts being about how many. A building with a restaurant, a bar and a banqueting room has more than one front door in the sense that matters, and the machines follow the doors rather than the floor plan. What decides the invoice is whether those arrivals share an air handling system that the dining rooms are not on.
Quick answers — read this first
How should a 10,000 sq ft restaurant and bar approach professional scenting? By counting arrivals, not square feet. Subtract the kitchens, the main dining room, the bar seating floor and the banqueting hall and what is left is around 1,490 sq ft of non-dining air, in three separate volumes: a main arrival foyer, a bar approach with its lift lobby, and a banquet foyer. Each is its own body of air, so each needs its own source - or one machine dosed into air handling that serves those zones and no dining room.What are the three volumes in cubic metres? A 450 sq ft main foyer at 3m is about 125 cubic metres. A 260 sq ft bar approach and lift lobby is about 73. A 640 sq ft banquet foyer under a 3.6m soffit is about 214. Two washroom lobbies and their washrooms add roughly 35. Total about 447 cubic metres - less than half of what a single Vaayu is rated for, and still three machines, because coverage is not the constraint. Air paths are.
So which plan, and what does it cost? Without shared air handling: one Vaayu at ₹11,999 in the main foyer, another in the banquet foyer, a Sukoon at ₹1,899 for the 73m³ bar approach, and ₹749 reeds in the washrooms. About ₹28,395 for the building. With one air handling system serving the non-dining zones and no dining room: one SOSA Aangan at ₹25,999 dosed into that system instead, which reaches all three arrivals from one source and is the tidier installation. If that same system also feeds a dining room, it is ruled out and you are back to buying per volume.
The short answer
Short answer: by counting separate volumes of air. A 10,000 sq ft restaurant and bar is usually about 1,490 sq ft of non-dining space split into three arrivals: a 450 sq ft foyer at roughly 125 cubic metres, a 260 sq ft bar approach at 73, and a 640 sq ft banquet foyer at 214. That is one Vaayu at ₹11,999 per genuinely separate volume, with a Sukoon at ₹1,899 for the smallest, or one Aangan at ₹25,999 dosed into air handling that serves the non-dining zones and no dining room.
The pick: one SOSA Vaayu (₹11,999) in the main foyer and one in the banquet foyer, a SOSA Sukoon (₹1,899) in the bar approach, and reeds in the washrooms - or one SOSA Aangan (₹25,999) where one air handling system serves those arrivals and nothing else.
Next step: send the plan and the air handling schematic with each AHU marked against the zones it serves, and we will tell you whether this is a three-machine building or an Aangan building - Ask for a restaurant scenting plan.
In this guide
Four hundred and forty-seven cubic metres in total, which one machine could cover twice over and no machine can reach across three separate systems. That gap is the entire decision at this size.
The machine for each separate arrival - tap for the specification
One per genuinely separate arrival volume
SOSA Vaayu ₹11,999
How the count is actually decided
One scent machine or multiple zones for a large luxury restaurant?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
How should a 10,000 sq ft restaurant and bar approach professional scenting?
By counting separate bodies of air, because at this size that is the only number that changes the answer. Do the subtraction first. Of 10,000 sq ft, the kitchens, wash-up, cold rooms, stores and staff areas take about 2,200 and the main dining room about 3,800. The bar seating floor takes about 900 and the banqueting hall about 1,200. All four are unscented - the dining rooms because the dish on the plate is the composition your guest paid for and smell and taste share the same air and the same nose, the banqueting hall because it is a dining room whenever it is in use, and the bar top because a working bar is already producing citrus peel, cut herbs, ice and spirits a foot from a guest's face and that is part of what they came for. Take off about 410 for service corridors and offices and what is left is roughly 1,490 sq ft of non-dining air - but not in one piece. It is a main arrival foyer of about 450 sq ft, a bar approach and lift lobby of about 260, a banquet foyer of about 640, and two washroom lobbies with their washrooms at about 140. In cubic metres: about 125, 73, 214 and 35, so roughly 447 in total. Now the awkward part. One SOSA Vaayu is rated to 1000m³, so on paper a single machine covers all of that twice over - and it cannot, because a machine belongs to a volume of air and has no way to reach across three of them. So there are two honest plans. If the three arrivals are on separate systems, buy per volume: a Vaayu at ₹11,999 in the main foyer, a second in the banquet foyer, a Sukoon at ₹1,899 for the 73m³ bar approach - at that volume a Vaayu would be the wrong buy - and a ₹749 reed in each washroom, for about ₹28,395. If instead one air handling system serves those non-dining zones and no dining room, one SOSA Aangan at ₹25,999 dosed into that system is the cleaner installation. If the same AHU also feeds the dining room or the banqueting hall, the Aangan is off the table completely, and you go back to machines per volume. Register stays dry and inedible - cedar, pine and sage, dry tea, cool stone - and Fresh Brew at ₹849 is ruled out by name at any door here. The standing limits: this is an ambience decision like lighting, it is never a mask for cooking, grease or a drain, the dining rooms stay unscented, and your chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan and send the floor plan.
Subtract and a 10,000 sq ft restaurant and bar keeps about 1,490 sq ft of non-dining air, in three volumes of roughly 125, 73 and 214 cubic metres. Separate systems means one source per volume, about ₹28,395. One air handling system serving those arrivals and no dining room means one Aangan at ₹25,999.
Per arrival volume the machine is a SOSA Vaayu - waterless, 1000m³ rated, under 38dB, app timers, adjustable intensity, key-lock, wall or HVAC mountable. ₹11,999 each. For the 73 cubic metre bar approach buy the Sukoon at ₹1,899 instead, and for shared non-dining air handling the Aangan at ₹25,999.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
The subtraction, on a 10,000 sq ft plan
Eight and a half thousand square feet come off before the count begins
The machines, and the one that replaces them
One machine per separate arrival, or one HVAC unit dosed into air handling that serves only those arrivals. Which of the two you need is a fact about your building services, not a preference. The images link to the product pages so you can read the specification before ordering.
One per genuinely separate arrival volume
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, about 2,000-3,000 sq ft. 400ml tank running 90+ days a fill, app with 1h/4h/8h/24h timers, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. Wall and HVAC mountable, so a main foyer and a banquet foyer can hold different levels and different schedules without either reaching a dining room.
From ₹11,999
Only where one system serves the non-dining zones alone
SOSA Aangan
HVAC nebulising diffuser for roughly 8,000-10,000 sq ft, ₹25,999, dosed into air handling so several arrival volumes are served from one source. It is the cleaner installation for a multi-arrival building - but only if that system does not also feed a dining room or the banqueting hall, in which case it cannot be used at all.
From ₹25,999
The three checks for a multi-arrival building
Three checks, and the first one is a conversation with whoever maintains your air conditioning rather than with a scenting supplier. Get it wrong and you will buy the right machine for the wrong system.
1
Ask what each AHU actually serves
One system across arrivals and dining rooms rules the Aangan out
Get the air handling schedule and mark each unit against the zones it feeds. If one system serves the main foyer, the bar approach and the banquet foyer and nothing else, that is the building where an Aangan at ₹25,999 dosed into the duct is the cleanest answer, because it reaches three volumes from one source. If the same system also feeds the dining room or the banqueting hall, then dosing it would put fragrance over tables, and it is ruled out completely - not turned down, not dosed lightly, ruled out. Then you are buying per volume instead, and the total lands close to the same money.
Tip: Ask for the zoning drawing, not a verbal answer. Restaurants are re-zoned during fit-out more often than drawings are updated.
2
Do the cubic arithmetic per volume, not in total
Four hundred and forty-seven cubic metres is not one job, it is four
A 450 sq ft foyer is 41.8 square metres, about 125 cubic metres at 3m. A 260 sq ft bar approach with its lift lobby is 24.2 square metres, about 73. A 640 sq ft banquet foyer under a 3.6m soffit is 59.5 square metres, about 214. Washroom lobbies and washrooms add roughly 35. Sized individually, the banquet foyer and the main foyer are Vaayu volumes and the bar approach is not - at 73 cubic metres a Vaayu would be the wrong buy and a Sukoon at ₹1,899 is the honest machine. Totalling the four figures is the mistake that sells a building one machine it cannot distribute from.
Tip: Measure the banquet foyer's height separately. Event foyers are routinely the tallest space in the building.
3
Give each volume its own schedule
A bar approach and a banquet foyer do not keep the same hours
The main foyer runs on restaurant service. The bar approach usually runs later and stops later, and the banquet foyer is idle for days and then busy for four hours, which makes a timer more useful there than anywhere else in the building. Set each machine separately, write the intensity and the hours on a sheet at each position, and turn every key-lock on, because a building this size has a dozen staff hands that can reach a machine in a week. Judge each level on the way out rather than on the way in, and remember the bar's own aromatics set the ceiling on how much the approach can take.
The SOSA principle
At ten thousand square feet the binding constraint stops being how much air a machine can fill and becomes how many separate systems it would have to reach across, which is a building services question with a perfumery invoice attached.
One machine covers four hundred and forty-seven cubic metres easily, and cannot get to three quarters of it.
The plan, zone by zone
The whole building on one sheet, with the cubic figure against each volume and the refusals written out.
The SOSA plan
A 10,000 sq ft restaurant and bar, volume by volume
| The volume of air | What to do |
|---|---|
|
Main arrival foyer, 450 sq ft or about 125m³
|
One Vaayu at ₹11,999, wall or duct mounted upstream of the incoming air, low on the dial, on restaurant service hours, key-locked and out of sight. |
 Bar approach and lift lobby, 260 sq ft or about 73m³
|
One Sukoon at ₹1,899 on a later schedule than the restaurant. A Vaayu would be the wrong buy at this volume, and the bar top itself gets nothing at all. |
|
Banquet foyer, 640 sq ft or about 214m³
|
One Vaayu at ₹11,999 on its own timer, since this volume is idle for days and then busy for four hours. Usually the tallest space in the building, so measure the height. |
|
Two washroom lobbies and washrooms, about 35m³
|
A reed each at ₹749, behind their own doors with their own extract. Separate volumes, so separate sources, and a citrus-mint here because it reads as cleaned. |
|
Main dining room and banqueting hall, 5,000 sq ft
|
Permanently unscented, and the banqueting hall counts as a dining room whenever it is in use. No machine, no reed, no scented candle on a table. |
|
Bar seating floor and kitchens, 3,100 sq ft
|
Unscented. A working bar's citrus, herbs, ice and spirits are part of its product, and no machine is positioned anywhere its output can reach the bar top or the pass. |
The banquet foyer in this building is the strongest non-dining case in the whole cluster and is worth reading on its own in whether a restaurant's event and banquet entrance should have a signature scent. For the bar half of the building, where the approach may be scented and the bar top may not, the reasoning is in how a premium bar and restaurant should approach scenting. SOSA is independent and not affiliated with any hotel.
Count the systems before you count the machines
One Vaayu at ₹11,999 per separate arrival volume, or one Aangan at ₹25,999 into air handling that serves no dining room.
I have quoted three machines for a building I could have covered with one, and the reason was not capacity - it was that a foyer, a bar approach and a banquet hall lobby were three unconnected bodies of air with three different sets of hours.
— Sonal Sahani, SOSA
Why the count is a services question
Three volumes, three schedules, one drawing to ask for
The SOSA restaurant specification
Four products cover a building of this size, and which combination you need is decided by your air handling zones and the cubic volume of each arrival rather than by the ten thousand square feet on the lease. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and continuity should be confirmed with SOSA in writing before you commit to three machines. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
One source per volume of air, or one into shared non-dining air handling
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
Each separate arrival volume of roughly 100-300m³ | 1000m³ rated, waterless, app timers, adjustable intensity, key-lock, under 38dB, wall or HVAC mountable. Two of these usually cover the main foyer and the banquet foyer, each on its own schedule | ₹11,999 View → |
|
SOSA Aangan
|
One air handling system serving the non-dining zones and no dining room | HVAC nebuliser for roughly 8,000-10,000 sq ft, ₹25,999. Reaches several arrival volumes from one source, which no freestanding machine can do. Ruled out entirely if that system also feeds a dining room | ₹25,999 View → |
|
SOSA Sukoon
|
The smallest volume, such as a 73m³ bar approach | 270 to 320 sq ft of coverage with three 15ml fragrances, ₹1,899. At this volume a Vaayu would be the wrong buy, and the Sukoon can hold a later schedule than the restaurant's | ₹1,899 View → |
Count the volumes and the air handling zones first, price per volume second, and treat the total cubic figure as the least useful number on the page. Ambient scent here is an ambience decision like lighting; it is never a mask for cooking, grease, fish, smoke or a drain; and the dining room, the banqueting hall in use, the bar top, the pass and the kitchens stay unscented, with no machine placed where its output can reach a table. I will not describe any fragrance as food-safe or safe for use around food, because we have not tested for that and will not imply it, and anything sited near a food-preparation area is a question for your kitchen consultant and your local authority rather than for me. Fragrance oil is flammable, so oil and machine stay away from open flame and heat - table candles, flambé service, tandoors and ranges. And plainly: SOSA does not publish a business-outcome number because it has not measured one - no covers, no table turns, no spend per head. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
What arrives from buildings this size is usually a request to quote for ten thousand square feet, and the first thing I do is take eight and a half thousand of it away. Kitchens, the main dining room, the bar seating floor and the banqueting hall are all off the plan before I start, the last two for reasons people sometimes argue with. A bar is already making the best fragrance in the building, live, a foot from the guest's face, and a banqueting hall with a hundred covers in it is a dining room with a different name.
What is left is where the work is, and it is the most interesting version of this problem in the cluster, because it is not one envelope. A main foyer, a bar approach with a lift lobby, a banquet foyer, two washroom lobbies. Four hundred and fifty cubic metres in total, which one machine is rated to cover twice over and which no single machine can physically reach, because they are separate bodies of air with separate hours. So the real question I ask is who maintains the air conditioning and what each unit serves. If one system feeds only the arrivals, an Aangan dosed into it is tidier than three machines on three walls. If that same system feeds the dining room, the Aangan is not an option at any setting.
On hardware: each separate arrival volume is a Vaayu at ₹11,999, a small approach or lobby is a Sukoon at ₹1,899, shared non-dining air handling is an Aangan at ₹25,999, and a very tall shell with large event foyers is a Meenar at ₹38,500. Cold-air refill oil is not sold separately yet, which is a real consideration when you are buying three machines, so get continuity in writing. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
How should a 10,000 sq ft restaurant and bar approach professional scenting?
By counting separate volumes of air. After the kitchens, the main dining room, the bar seating floor and the banqueting hall come off, about 1,490 sq ft of non-dining space is left, split into three arrivals: a 450 sq ft foyer of roughly 125 cubic metres, a 260 sq ft bar approach of about 73, and a 640 sq ft banquet foyer of about 214. Each is its own body of air and needs its own source.
Can one machine cover a 10,000 sq ft restaurant?
Not usefully, even though the arithmetic says it could. The total non-dining volume comes to about 447 cubic metres and a Vaayu is rated to 1000, so on paper one machine is enough. In practice a machine belongs to the volume of air it stands in and has no way to reach a second floor, a separate lobby or a banquet foyer on a different system. Coverage is not the constraint in this building. Air paths are.
When is the Aangan at Rs 25,999 the right answer?
Only where one air handling system serves the non-dining zones and no dining room. Dosed into that system, it reaches several arrival volumes from a single source, which no freestanding machine can do, and it is rated for roughly 8,000 to 10,000 sq ft. If the same system also feeds the main dining room or the banqueting hall, it is ruled out completely rather than run at a lower setting, and you buy per volume instead.
Should the bar itself be scented?
No. A working bar is producing citrus peel, cut herbs, ice and spirits a foot from the guest's face, and that aroma is part of what they are paying for. Scent the approach to the bar - the corridor or lift lobby a guest passes through on the way in - and leave the bar top alone, with no machine positioned anywhere its output can reach it. The approach also usually wants a later schedule than the restaurant's, which is a reason to give it its own source.
Does the banquet foyer need its own machine?
Usually yes, because it is a genuinely separate volume with its own hours. A 640 sq ft banquet foyer under a 3.6m soffit is about 214 cubic metres, idle for days and then busy for four hours, which makes timers more valuable there than anywhere else in the building. That is one Vaayu at Rs 11,999 on its own schedule, unless a shared non-dining air handling system lets one Aangan serve it and the other arrivals together.
Count the volumes, then the systems, then buy
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
At 10,000 sq ft the honest plan is one SOSA Vaayu at ₹11,999 per separate arrival volume, a Sukoon at ₹1,899 for the smallest, and reeds in the washrooms - or one SOSA Aangan at ₹25,999 dosed into air handling that serves the arrivals and no dining room, with a Meenar at ₹38,500 for a very tall event shell. The dining room, the banqueting hall, the bar top, the pass and the kitchens stay unscented. Waterless, key-locked, 90+ days a fill, made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Ask for a restaurant scenting plan → SOSA Vaayu · ₹11,999
One more look at the Vaayu
Continue the read
More from SOSA
- SOSA Vaayu - the per-volume arrival machine for a building with more than one front door (₹11,999)
- How do central AC and kitchen exhaust affect fragrance distribution in restaurants?
- How do I scent the non-dining areas of a 5,000 sq ft restaurant?
- Ask us: Ask for a restaurant scenting plan
- Brand: Founder story — why SOSA exists
Editorial standards & sources
About this guide: Written by Sonal Sahani, ISIPCA Versailles-trained founder and perfumer at SOSA Home & Body. Product recommendations reflect the SOSA range; the planning advice applies to any brand.Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.